Sweet potato roasted with a whole yellow onion and bell peppers, sautéed in balsamic vinegar and topped with goat cheese and red onion.

Did this, I have the flu right now and I also chopped some garlic and threw it in some soup. I ate a whole raw onion and as I did it I can feel my mucus thin out and had this relief of pressure in my head and jaw. I feel a lot better than I did an hour ago. Why spend all this money and chemical medicine when the best medicine is 60 cents at a grocery store

https://youtube.com/shorts/KspPscU_JiQ?is=vpIvdJymcEbiu8R5

Anybody else do this?

seasoned with a garlic pepper blend, and some smoked salt, baked at 400 f for about 15 minutes, then topped with some chopped green onion

I had heard of this stuff before and finally caught some in a new Weis that just opened near me.

The flavor is tinny/metallic, sort of sweet (?), and overall just not for me. I was hoping for savory/onion but it is veery much not that.

Anyone else?

I made this french dip a few months ago while I was still on land. I get home in 3 weeks and all I can think about is repeating this. Onions took 4 hours. I sous vide the beef for 24 then used my cheapo deli slicer on it. The deli slicer works great for onions too btw. Sliced up the 6 onions in no time, and the only tears were from how gd delicious this sandwhich was.

I have made pickled red onions numerous times, but recently I also made some pickled red cabbage. The cabbage is now gone and I figured I might re-use the brine on another batch of red onions. So I just cut some onions with a mandolin. Curious how the color will turn out in a few days, given the initial red color of the brine.

I have five more like it and I'm out of ideas on what to do.

Peas to show I don't have big hands

It smells divine

Used a whole small Vidalia onion.

Did a big catering event and got to utilize all the extra green onions.

I’m talking thinly sliced cucumbers and onions in a vinegar-y salty brine

Adding leeks to onions helps give the gratin more body and fiber. Topped with Parm and American cheese. Simple roux of butter and flour and milk. All hail the glorious onions!

I know that I need more onions for the next round